Best Vegetable Strudel Recipes

ROASTED VEGETABLE STRUDEL WITH ROASTED RED PEPPER COULIS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined.
• Raise oven temperature to 425 degrees F.
• Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve.
• Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.

SAVORY CHICKEN VEGETABLE STRUDEL

Steps:

• In a large bowl, combine the first 10 ingredients. Unroll crescent dough and place in a greased 15x10x1-in. baking pan; press seams and seal together, forming a 15x12-in. rectangle (dough will hang over edges of pan). , Spread filling lengthwise down the center of the dough. On each long side, cut 1-1/2-in- wide strips 3-1/2-in. into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends. , Brush dough with egg white; sprinkle with almonds. Bake at 375° for 30-35 minutes or until golden brown. Cut into slices; serve warm.

VEGETABLE STRUDEL

Steps:

• Combine first 10 ingredients in a large bowl. Stir well.
• Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
• Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.

VEGETABLE STRUDEL

Steps:

• Make sure to dry the vegetables and mushrooms well.
• Mix all the ingredients except the puff pastry.
• Roll the puff pastry to the size of a large cookie sheet.
• Put filling in the center of pastry lengthwise, be sure to leave about 4 inches from the sides of pastry.
• Roll up jelly roll fashion making sure to fold the short sides to seal the roll, pinch all the seams together to seal.
• Brush the roll with melted butter and sprinkle with sesame seeds if desired.
• Make slices through the top only of roll about every 2 inches, this is so when you cut the slices the pastry doesn't crumble and it makes a nicer presentation.
• Bake in a preheated 350 °F for about 35 minutes until browned.
• Slice all the way through where you made the slits earlier.
• NOTE: You can use any combination for the filling like broccoli and chicken, or all meat.

MUSHROOM, CHEESE, AND VEGETABLE STRUDEL

Steps:

• 1. Preheat oven to 350°F. Coat 18- x 13-inch baking sheet with cooking spray. 2. To make Filling: Heat oil in pot over medium heat. Sauté onion, bell pepper, garlic, and thyme in oil 10 minutes. Add mushrooms, and cook 10 minutes, or until wilted. Stir in spinach and nutmeg, and season with salt and pepper. Cover and cook 5 to 7 minutes, or until spinach has wilted, stirring occasionally. Drain, and cool in bowl. 3. Purée tofu, Neufchâtel cheese, and Cheddar cheese in food processor until smooth. Stir into mushroom mixture. Season with salt and pepper. 4. To make Strudel: Heat oil, garlic, and thyme in small pot over medium heat 2 to 3 minutes, or until fragrant. Cool. 5. Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off sides. Brush with garlic oil. Place 2 more phyllo sheets on top, and brush with garlic oil. Repeat 4 times, until you have a 6-layer bottom crust. 6. Spread Filling in crust, leaving 3-inch edge all around. Brush edges with garlic oil. Fold sides of phyllo over filling. Cover filling with 2-sheet layer of phyllo (4 sheets total), overlapping sheets in center. Brush with garlic oil. Repeat layering 2 sheets at a time until you have 4 lay

SAVORY CHICKEN VEGETABLE STRUDEL

Steps:

• In a bowl, combine the first 10 ingredients; mix well.
• Unroll crescent dough and place in a greased 15 inch x 10 inch x 1 inch baking pan; press seams and perforations together, forming a 15 in x 12 inch rectangle (dough will hang over edges of pan).
• Spread filling lengthwise down the center of dough.
• On each long side, cut 1 1/2 inch wide strips 3 1/2 inch into center.
• Starting at one end, alternate strips, twisting twice and laying at an angle across filling.
• Seal ends.
• Brush dough with egg white; sprinkle with almonds.
• Bake at 375 F.
• for 30 to 35 minutes or until golden brown.
• Cut into slices; serve warm; Yield: 12 servings.
• Country Woman.

HOLIDAY VEGETABLE STRUDEL

Steps:

• Preheat oven to 375 degrees.
• Heat 1 tablespoon butter in a.
• large skillet over medium heat.
• Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
• Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
• Let stand 5 minutes.
• Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
• Melt remaining 1/3 cup butter.
• Place one phyllo dough on work surface; lightly brush with butter.
• Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
• Repeat with 3rd. and 4 th. sheets of phyllo dough.
• Top with fifth sheet of dough; brush with butter.
• Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
• beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
• Fold long sides in over filling; lightly brush folded edges with butter.
• Starting at filled side, gently roll-up, jelly-roll style.
• Lightly brush strudel with butter.
• Transfer to a lightly greased jelly roll pan, seam side down.
• Bake 28 to 30 minutes or until golden brown.
• Cool 10 minutes before slicing with a serrated knife.
• Serve warm as a side dish.

VEGETABLE STRUDEL

Steps:

• Preheat oven to 400°F.
• Heat olive oil in skillet on medium-high heat.
• Add peppers and sauté for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Sauté until crisp tender, about 2 minutes.
• Remove from heat and drain off any liquid. Stir in parsley and cheese.
• Season with salt and pepper and cool.
• Roll out pastry to a 10 x 14-inch rectangle. Pile vegetables along upper third of pastry lengthwise, leaving a 1 inch wide border on short sides.
• Brush all sides with beaten egg. Fold short ends up over filling, then roll into cylinder, cutting off pastry excess. Place seam-side down on cookie sheet and prick top. Brush with egg.
• Bake for 20 to 25 minutes or until golden brown. Whisk together pesto, lemon juice, hot pepper sauce and olive oil. Season with salt and pepper.
• Cut strudel in slices and drizzle some sauce over the top.
• Bon Appetit!